Le Grand Setup De Caviar

Name: Le Grand Setup De Caviar
Yield: Serves 4
Ingredients: 1/3 cup (40 g) all-purpose flour, sifted; 2/3 cup (85 g) buckwheat flour; 1/4 teaspoon salt; 1 tablespoon baking powder; 1 egg; 1 cup (250 ml) water; 2 tablespoons neutral oil, plus more for cooking; 1 teaspoon sugar; Melted unsalted butter for serving; 1 small container mújol (Spanish mullet caviar) or Canadian or American sturgeon caviar (1 ounce/30 g per person); 4 hard-boiled eggs, peeled and whites and yolks separated and chopped (or pushed through a coarse-mesh sieve); 1/4 cup (10 g) chopped fresh chives; 2 lemons, halved; 1/2 cup (125 ml) crème fraîche (see Smorgasbord insert); 2 tablespoons grated fresh horseradish

January 24, 2012

As we write this, it seems much more acceptable to spend $18 for an entire appetizer than it does to spend $180 an ounce for real caviar. What makes this setup grand is the ceremonial feel it has, like something you could get on the Orient Express. Feel free to use any kind of fish eggs: whitefish, salmon, trout, or even smoked or preserved fish. It’s also crucial that what you save on the real caviar, you spend on Champagne and on an overpriced silver serving dish from eBay. Eat it in your bed or on the bus.

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